Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Cherry Sponge.
Hope you are all having a good weekend – it’s all about family for me. Today my sister, niece and I went into Edinburgh for a picnic lunch in the meadows. We got takeaway from Sugar Daddy’s which is an amazing completely gluten free cafe with a tonne of dairy free options as well. I went for a box of loaded fries and a millionaire cookie bar – delicious.
Tomorrow my parents are visiting and we are planning takeaway from the local curry restaurant who are also great with gluten free. It is all about the food – I’ve had a really healthy week so far with planned meals but I think I’ve blown it at the weekend.
Today’s recipe is for a lovely light cherry pudding. It doesn’t take long to put together and you can use either fresh or frozen cherries – both work well. You can serve this hot with a scoop of dairy free ice cream or custard. Any leftovers also work perfectly cold with a large cup of coffee.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Cherry Sponge then you might like to try one of my other baking recipes:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Lemon Drizzle Cake (Gluten & Dairy Free)
- Make a some biscuits with my Shortbread Cookie Bars (Gluten & Dairy Free)
- Bake loaf cake with my recipe for Apple and Courgette Loaf (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Cherry Sponge (Gluten & Dairy Free
Ingredients
Instructions
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Preheat the oven to 180 oC
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Grease a 8" square cake tin
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Beat together the dairy free spread and caster sugar until light and fluffy
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Beat in the egg yolks one at a time
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Stir in the milk
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In a separate bowl whisk the egg whites until they form stiff peaks
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Gently fold the egg whites into the cake batter
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Sift in the flour and dairy free spread
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Coat the cherries in a tablespoon of gluten free flour and fold into the cake mix
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Pour into the tin and bake for 40 minutes
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Allow to cool slightly then dust with icing sugar
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Serve with dairy free custard or ice-cream
